Green and White Bean Dip

It’s time for chips and dip on the patio, y’all! I really had trouble deciding what to call this. It’s modeled after the white salsa that’s ubiquitous in Tex-Mex restaurants here. In its original form it’s basically ranch dressing with cilantro and roasted green chilies. I subbed cannellini beans and olive oil for the mayo and buttermilk to make this version. But if I had called it “Vegan White Salsa” you probably would have been seriously confused. It’s green, how can it be white? It’s made with beans, how can it be salsa?

10 Responses

That looks really good! After living here for close to 2 years now I still have no idea how Tex Mex is different from the So Cal Mexican I’m used to, except it’s much harder (in this city at least) to get vegan food at the Mexican restaurants.

Anna, as far as I can tell, Cal-Mex tends to have more fresh vegetables than Tex-Mex, which is heavier on the meat and cheese. As soon as you veganize either, though, they end up the same! I know that what I ate at Native Foods in Santa Monica last year was a lot like my own cooking.

It could even be sold as a cannellini hummus with a mexican twist, to make things even more confusing. Whatever name, this sounds amazing! It is chips and dips on the patio season also in Germany, finally! Yay!

We have only tried a couple of Mexican restaurants here but were really disappointed. The “healthy” Mexican place had plenty of veggies but somehow managed to make everything extremely bland. Not sure how they did that! The other place did have vegetarian items on the menu but once the cheese was removed it was basically a plate of zucchini. I don’t have anything against zucchini, but I could make a better plate of zucchini at home. 😉 I’m keeping my fingers crossed for a better experience here someday.